Chicken meatball bowl with jalepeno yogurt sauce
Prepare chicken meatballs with spices, bake them, and serve with a jalapeno yogurt sauce over a bed of rice and vegetables.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken Breast | 800 | Grams |
| Onion | 1 | Count |
| Garlic | 3 | Clove |
| Egg | 1 | Count |
| Breadcrumbs | 100 | Grams |
| Cumin | 1 | Tsp |
| Coriander | 1 | Tsp |
| Salt | 1 | Tsp |
| Black Pepper | 0.5 | Tsp |
| Yogurt | 250 | Grams |
| Jalapeno | 1 | Count |
| Lemon Juice | 2 | Tbsp |
| Cilantro | 1 | Bunch |
| Olive Oil | 2 | Tbsp |
| Rice | 300 | Grams |
| Bell Pepper | 2 | Count |
| Carrot | 2 | Count |
Instructions
- Preheat the oven to 200 degrees Celsius.
- In a large bowl, combine ground chicken, onion, garlic, egg, breadcrumbs, cumin, coriander, salt, and black pepper.
- Form the mixture into small meatballs, about the size of a golf ball.
- Place the meatballs on a baking sheet lined with parchment paper and bake for 20-25 minutes until cooked through.
- While the meatballs are baking, prepare the jalapeno yogurt sauce by mixing yogurt, jalapeno, lemon juice, and half of the chopped cilantro in a bowl.
- In a skillet, heat olive oil over medium heat and sauté bell peppers and carrots until tender.
- Serve the meatballs over a bed of cooked rice, topped with sautéed vegetables and drizzled with jalapeno yogurt sauce. Garnish with remaining cilantro.
Prep
- Thaw chicken breast if frozen.
Kitchen equipment
Parchment PaperBaking Sheet